KITMA Commercial Chest Deep Freezer, 9.6 Cubic Feet
Last updated: September 22, 2020
We looked at the top Deep Freezers and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Deep Freezer you should buy.
Product Details
In our analysis of 133 expert reviews, the KITMA Commercial Chest Deep Freezer, 9.6 Cubic Feet placed 14th when we looked at the top 15 products in the category. For the full ranking, see below.From The Manufacturer
9.6 Cu. Ft Capacity. Size : 40.5”×26.5”×32.5”, 9.6 Cu.Ft chest freezer has a 1-year warranty, and it is perfect for your large storage needs. Two Interior Baskets. Thanks to the removable baskets, which helps you organize the interior and better merchandise your frozen foods, such as ice cream, sandwiches, and burger patties or other smaller items. Temperatu Control. This chest freezer foamed in place polyurethane insulation and environmentally friendly (R404A) refrigeration system, which provide temperature retention and structural strength, keep the temperature maintains between -10°F to -1°F. Insulated Hinged Lid. This unit’s hinged lid provides easy access to the freezer’s contents, allowing for hands-free use as products are to loaded into the unit or taken out. Plus, the lid is insulated to provide excellent temperature retention. Drain Plug. A drain plug is located in the back left corner of this freezer, allowing for easy draining and manual defrosting while ensuring the cleaning process is quick and efficient. This chest freezer rests on top of (4) 2 1/2″ casters, making it easy to move the unit away from a wall for hassle-free cleaning
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
